Start these the day before you want them.
Ingredients
Feed Starter (in the a.m.)
- 200 g active sourdough starter
- 100 g rye flour or unbleached
- 100 g Water lukewarm
Add to starter (after starter nice and bubbly)
- 560 g Water divided
- 800 g unbleached flour
- 30 g salt
Dusting
- 80 g flour - white bread
- 80 g semolina
Servings: loaves
Instructions
Day 1
- Starting in the morning, feed starter with 100g rye flour and 100g lukewarm water.
- Let sit at room temperature covered until nice and bubbly.
- In the evening, mix 500g water with 200g bubbly happy, sourdough starter.
- Add in the flour and mix until fully incorporated.
- Cover and rest for 1 hour.
- In a small bowl, dissolve salt in the remaining 60g water and set aside.
- After an hour, add water to the dough and mix well until the dough is smooth.
- Pull dough from side of bowl and over itself, repeat on all four sides (stretch and fold).
- Form into a ball and place in a lightly oiled bowl, cover with plastic wrap and let rest for 45 minutes.
- Repeat the stretch and fold a second time. Cover and let the dough rest for another 45 minutes.
- Repeat for the final time and let rest covered for another 45 minutes.
- Mix together the dusting flour mixture and sprinkle part of mix over an oven tray lined with a well-floured couche or linen towel (or use Baguette forms).
- Divide dough into 4 pieces and let rest on a floured surface. Flour your hands and stretch each piece into a rough rectangle.
- Using floured hands, stretch each piece into a rectangle and then roll by folding over the top part towards yourself with your thumbs pushing into the dough and away from you.
- Repeat to finish rolling to dough and then seal seam by pinching closed.
- Roll shaped dough into "sausage" with pointy ends.
- Place seam-side up onto the lined and floured tray (or seam down for forms). Dust with more flour mix. Cover with plastic wrap and place into the fridge for slow overnight fermentation.
- Dust with more flour mix before covering with plastic wrap and placing in fridge for slow overnight fermentation.
Day 2
- Remove the baguettes from the fridge and let it sit at room temperature for about an hour.
- Preheat oven to 480 degrees F. and place a pan filled with water in the bottom of the oven.
- Using a sharp knife, slash the baguettes 3 or 4 times at an angle.
- Place dough into hot, steamy oven.
- Bake for 30 minutes. Remove the baguettes from the oven and let them cool down on a wire rack before slicing or simply breaking of pieces and enjoy with some good butter or olive oil.
- After 15 minutes, rotate the tray and reduce heat to 425 degrees F.
- Remove the baguettes and let cool on a wire rack before slicing.
- Very good with butter or olive oil.
Recipe Notes
Recipe adapted from https://www.pantsdownapronson.com/sourdough-baguette-recipe/
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